Contamination, Food Allergens, and Foodborne Illness Flashcards
This program addresses the points in your operation where food is at risk
Food defense program
This tool can be used to develop a food defense program and helps to identify the points in the operation where food is at risk
A.L.E.R.T
The A in A.L.E.R.T stands for
Assure- make sure that products you receive are from safe sources
The L in A.L.E.R.T. stands for
Look- monitor the security of products in the facility
The E in A.L.E.R.T. stands for
Employees- know who is in your facility
The R in A.L.E.R.T. stands for
Reports- keep information recorded to food defense accessible
The T in A.L.E.R.T stands for
Threat- identify what you will do and who you will contact if there is suspicious activity or a threat at your operation
A protein in a food or ingredient that some people are sensitive to
Food allergen
Allergy Symptoms
Nausea Wheezing or SOB Hives or itchy rashes Swelling of various parts of the body Vomiting and/or diarrhea Abdominal pain
Common Food Allergens
Milk Eggs Fish Shellfish, including lobster, shrimp, and crab Wheat Soy Peanuts Tree nuts
Cross-contact
When allergens are transferred from food containing an allergen to food that does not contain that allergen
